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Mediterranean Roasted Lamb

Don't be afraid to cook with lamb, Carol Hanna shows us how
Credit: Cyndy Cass

KNOXVILLE, Tenn. — Mediterranean Roasted Lamb

1 4-5 lb leg of lamb, bone-in, fat trimmed or can use boneless and cut the cook time 

Salt and pepper

Extra virgin olive oil, more for later

5 garlic cloves, peeled and sliced; more for later

2 cups water

8 medium gold potatoes, peeled and cut into wedges or new potatoes

Cherry tomatoes

1 Medium yellow onion, peeled and cut into wedges

1 tsp  paprika, more for later

1 tsp garlic powder

 Basmati rice, optional

Fresh parsley for garnish, optional

For the lamb rub:

15 garlic cloves, peeled

2 tbsp dried oregano

2 tbsp dried mint leaves

1 tbsp paprika

1/2 tbsp nutmeg

1/2 cup olive oil (I used Greek extra virgin olive oil)

2 Lemons, juice of



1. Take the leg of lamb out of the refrigerator and leave in room temperature for about 20 to 30 min in the meantime, prepare the remaining ingredients and make the lamb rub.

2. To make the rub, in a food processor, combine the rub ingredients. Blend until smooth. Set aside (or in the fridge, if preparing in advance).

3. When ready, pat the lamb dry and make a few slits on both sides. Put garlic into slits. Season with salt and pepper.

4. Turn the oven on broil. Place the leg of lamb on a wire rack; place the rack directly on the top oven rack so that it's only a few inches away from the broiler element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, then adjust the oven temperature to 375 degrees F.

5. Now cover the leg of lamb on all sides with the wet rub you made earlier and place it in the middle of a roasting pan with an inside rack. Add two cups of water to the bottom of the roasting pan.

6. Season the potato, cherry tomatoes and onion wedges with the paprika, garlic powder and a little salt, then add them to the pan on either side of the lamb.

7. Now tent a large piece of foil over the roasting pan, then place the pan on the middle rack of the 375 degrees F heated-oven. Roast covered for 1 hour ( if boneless 30min). Remove the foil and return the roasting pan to the oven for another 10-15 minutes or until the lamb temperature registers 140 degrees F for medium.

8. Remove the pan from the oven and let the leg of lamb rest for at least 20 minutes before serving.

9. If you choose to, midway through roasting the lamb, cook rice, saute butternut squash account to your favorite recipe.

10. Place the lamb and potatoes in a large serving platter over a bed of rice, if you choose to. Garnish with parsley.

11. Or, you may carve the lamb first, then arrange the sliced lamb with the potatoes over the rice. Enjoy!

Fruit Tart

Shortbread Crust:

1 cup all-purpose flour

1/3 cup  confectioners (powdered or icing) sugar

1/8 teaspoon salt

1/2 cup cold unsalted butter, cut into pieces

Cream Filling:

1/2 cup mascarpone cheese (or cream cheese)

1/2 cup  cold heavy whipping cream 

2 tablespoons granulated white sugar

1/2 teaspoon pure vanilla extract


3 cups fruit (raspberries, blackberries, strawberries, blueberries, etc. ( any kind of fruit you would like).


Shortbread Crust: Butter or lightly spray with a nonstick vegetable cooking spray, an 8 - 9 inch tart pan with a removable bottom or disposable tart pan

In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. Place the pastry in the prepared tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (Can use the back of a spoon to smooth the surface of the pastry.) Pierce the bottom of the crust with a fork. (This will prevent the pastry crust from puffing up while it bakes.) Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)

Preheat oven to 425 degrees F and place rack in center of oven.

Place the tart pan on a larger baking sheet and bake until the crust is golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool. Can be covered and stored for a few days.

Cream Filling: In the bowl of your electric mixer (or with a hand mixer or wire whisk) beat the mascarpone cheese, heavy whipping cream, sugar and vanilla extract just until soft peaks form. If too thick to spread, beat in a little more heavy cream.

To Assemble Tart: Evenly spread the cream onto the baked and cooled tart shell. Scatter the berries on top of the cream. If not serving immediately, refrigerate. Remove from fridge about 30 minutes before serving to give the fruit and cream a chance to warm to room temperature.

Presented by Carol Hanna, Hanna's Inc